This Asian-style chicken salad, made with a delicious peanutty vinaigrette, is provided by In the Night Kitchen of San Francisco and is popular with adults and kids alike.
What you'll need
ASIAN VINAIGRETTE:
- 1/2 cup sesame oil
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup honey
- 2 tablespoons peanut butter
- 2 tablespoons brown sugar
- 1/4 cup toasted sesame seeds
GRILLED CHICKEN:
- 1/4 cup soy sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons crushed fresh ginger
- 2 whole boneless chicken breasts
SALAD:
- 1/2 head napa cabbage, julienned (about 4 cups)
- 1/2 head red cabbage, julienned (about 4 cups)
How to make it
- Combine all the vinaigrette ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.
- Mix the soy sauce, brown sugar, and ginger and pour over the chicken in a ziplock bag. Marinate for about one hour, then grill the chicken until cooked through. Cool, then julienne the meat.
- Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken. Garnish with fried rice noodles and bean sprouts. Serves 4 to 6.